Lefse - norwegian potato pancakes
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Lefse - norwegian potato pancakes
  Norwegian    Potato    Pancakes    Breakfast  
Last updated 6/12/2012 1:21:51 AM. Recipe ID 54223. Report a problem with this recipe.
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      Title: Lefse - norwegian potato pancakes
 Categories: Norwegian, Breakfast, Pancakes, Potatoes
      Yield: 30 Servings
      2 lb Potatoes
    1/4 c  Butter
    1/4 c  Milk
  1 1/2 ts Salt
      1 ts Sugar
    1/4 ts MSG
    1/8 ts Black pepper
  2 1/2 c  Sifted all-purpose flour
  1. Wash, peel and cook the potatoes. Cut in halves and boil. Drain the
  cooked potatoes. Dry the potatoes by shaking the pan over low heat.
  Mash or rice the potatoes thoroughly. 2. Whip into the potatoes the
  butter and milk, and a mixture of the salt, sugar, MSG and black
  pepper. 3. Whip the potatoes until light and fluffy. Cool the
  potatoes and then chill in the refrigerator. 4. Set a heavy skillet
  or griddle over low heat to warm. Do not grease the skillet or
  griddle. 5. Remove the chilled potatoes from the refrigerator. Add
  about half of the flour and beat until smooth. Beat in enough of the
  remaining flour to make a smooth dough, shape into a ball and turn
  out onto a lightly floured surface. Roll into a round about 1/8 inch
  thick. Cut into 6 inch "rounds. 6. Test the griddle by dropping on it
  a few drops of cold water. If the drops dance around in little beads,
  temperature is about right. Do not grease. 7. Place a lefse "round"
  on the griddle or skillet and cook until browned. Turn and lightly
  brown on the other side. Then, turning frequently, continue cooking
  until the Lefse are lightly browned and dry. Remove and place on a
  clean, dry towel. Cool completely. 8. To serve ... dust with powdered
  sugar, roll and enjoy.

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Recipe ID 54223 (Apr 03, 2005)

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